Kitchen Stories: Pineapple Mushroom Chicken Burger

Fancy a chicken burger for lunch today? I was craving a chicken burger since about 2 weeks ago, and hadn't had the chance to make one or go to a restaurant. So, I finally put my cravings on the side today. I was looking into the fridge to take out all the ingredients and saw a pineapple and thought it would make a great mix into the burger and it turned out amazing! So if your craving a burger look no further, this one will definitely put your cravings to rest.

What you need? (Servings 2)

350g organic skinless chicken breast

2 slices of pineapple

2 cup sliced mushrooms

¼ chopped red onion

2 tbsp coconut oil

3 tbsp teriyaki sauce

1 lime

1 tsp raw honey

1 tsp mustard

1 tbsp fresh oregano

Salt & pepper to taste

Handfull of rocket

½ avocado sliced

2 buns from your local bakery

Cheddar cheese

Mayo, Ketchup, mustard for serving

In a medium bowl whisk together teriyaki sauce, lime, mustard, honey and fresh oregano, once it all blends together toss in the chicken breast, add salt and pepper and leave it to marinate for 15min. Meanwhile in a medium pan place 1 tbsp of coconut oil and onions on low heat for about 4min, then toss in the sliced mushrooms and mix together, place the lid on the pan and leave it for 2min, after mix in the slices of pineapple and add salt & pepper to your liking. Cook in low heat for 4min and place on the side. In medium size skillet add the remaining tbsp of coconut oil to medium heat, toss in the chicken and leave it to cook with a lid for about 6 minutes then flip to the other side for another 6 minutes or until well cooked. To assemble your burger, spread the mayo on the bottom of each bun. Top with chicken, mushrooms, pineapple and slices of cheese and bake at 175ºC for 5 minutes in the oven. Add the rocket, avocado, ketchup and mustard to your liking and enjoy!